Vegan Classic Almond Cantuccini
Indulge in the timeless charm of Vegan Classic Almond Cantuccini, a plant-based twist on the traditional Italian biscotti. These crisp, twice-baked cookies are loaded with the nutty crunch of whole almonds and infused with the warmth of vanilla for a perfectly balanced flavor. Made with simple, dairy-free ingredients like almond milk and vegetable oil, this recipe ensures a tender yet crispy bite that's completely vegan-friendly. In just an hour, including minimal hands-on preparation, you'll have a batch of 24 golden-hued cantuccini, perfect for dunking into your favorite coffee or tea. Whether you're looking for a sweet treat or a satisfying snack, this vegan biscotti recipe is a delightful option for any occasion.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 1 teaspoon Baking powder
- 100 grams Granulated sugar
- 60 milliliters Almond milk
- 60 milliliters Vegetable oil
- 1 teaspoon Vanilla extract
- 150 grams Almonds, whole
- 0.5 teaspoon Salt
Instructions
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a large bowl, whisk together the all-purpose flour, baking powder, granulated sugar, and salt.
In a separate bowl, mix together the almond milk, vegetable oil, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and stir to form a smooth dough. The dough should be slightly sticky but manageable.
Add the whole almonds into the dough and mix until they are evenly distributed.
Lightly flour a work surface and turn out the dough. Divide it into two equal portions.
Shape each portion into a log about 30 cm (12 inches) long and place them on the prepared baking sheet, leaving some space between each log for spreading.
Flatten each log slightly, then bake in the preheated oven for 25-30 minutes, or until the logs are lightly golden and firm to the touch.
Remove from the oven and let the logs cool for about 10 minutes. Reduce the oven temperature to 150°C (300°F).
Once the logs are cool enough to handle, use a sharp serrated knife to cut them diagonally into 1 cm (0.4 inch) thick slices.
Arrange the slices cut side down on the baking sheet and return them to the oven.
Bake for an additional 15-20 minutes, flipping the cookies halfway through, until they are dry and crisp.
Allow the cantuccini to cool completely on a wire rack before serving. Enjoy your vegan almond cantuccini with a cup of coffee or tea.
Nutrition Facts
Calories |
2667 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.3 g | 170% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 34.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1670 mg | 73% | |
| Total Carbohydrate | 330.7 g | 120% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 111.8 g | ||
| Protein | 58.3 g | 117% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 541 mg | 42% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 1369 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
